Zucchini Meatloaf with Mash

INSTRUCTIONS

• 1
  First, finely grate the zucchini, salt it, and let it stand for 10–15 minutes to release excess water. Peel and finely chop the onion. Peel and crush the garlic. Finely grate the Edam cheese.
• 2
  Next, take a large bowl and mix the minced meat, egg, grated Edam, chopped onion, crushed garlic, and both whole and fine oats. Then squeeze as much water as possible from the zucchini and add the squeezed zucchini to the bowl. Mix everything, then add marjoram, ground cumin, salt, and pepper to the bowl and mix again.
• 3
  Now preheat the oven to 200 °C and prepare a baking dish measuring 20 cm × 15 cm, lined with baking paper.
• 4
  Place the meat mixture into the prepared baking dish, shape it into a loaf approximately 17 cm × 8 cm × 8 cm, and coat the loaf with mustard. Cover the dish with aluminum foil, place it in the preheated oven, and bake the meat mixture for 70 minutes at 190 – 200 °C.
• 5
  Meanwhile, prepare the mash: Peel the potatoes, cut them into cubes about 2 cm × 2 cm, place them in a pot, and cover with enough water. Bring the water to a boil over high heat, then salt it, reduce the heat to medium, and cook for 15–20 minutes until the potatoes are soft.
• 6
  After cooking, drain the potatoes, add butter and milk to the pot, and blend everything with a whisk into a smooth mash, season with salt and pepper, and set aside.
• 7
  After 70 minutes of baking, remove the dish from the oven and bake the meat mixture for another 10–15 minutes at the same temperature. Then remove the mash from the oven and let it cool for 5–10 minutes. Then cut it into 10 slices and serve with the prepared mash.

TIP

• 1
  Pickles go well with the meatloaf.